Exploring the feasibility of Spanish mackerel flavour masking process screening using preference mapping and 2D-LF-NMR

Abstract

This study aimed to evaluate the effects of four different flavour-masking soak treatments on Spanish mackerel (Scomberomorus niphonius) using sensory evaluation and instrument based analyses. The four treatments included rosemary extract (1700 mg/L), a commercial deodorizing solution named Wenda (0.758 mg/L), black tea powder (15000 mg/L), and perilla extract (217 mg/L). The study utilised e-nose, water content, water holding capacity, 2D-LF-NMR, and Texture Profile Analysis (TPA) to assess the effects of these treatments. Preference mapping and PLSR analysis were used to investigate relationships between different indicators. All four treatments significantly reduced the fishiness of fish, and cooked fish hardness and firmness both correlated positively with overall preference. The PLSR results revealed that cooked fish firmness and hardness correlated strongly with its water holding capacity and water signal to centre-mass ratio, respectively. This study provides valuable insights to guide development of flavour-masking treatments for Spanish mackerel and other fish products.